Zesty Carnitas Tacos

Ingredients

• 1 boneless pork shoulder roast , 2 pound
• 0.5 cups chopped onion
• 0.33 cups orange juice
• 1 tablespoon cumin
• 1.5 teaspoons kosher salt
• 1 teaspoon dried oregano , crushed
• 0.25 teaspoons cayenne pepper

Instructions

1. 1

   Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.

2. 2

   Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.

3. 3

   Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.

4. 4

   Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.

5. 5

   Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.